Antioxidant activity of the Sumaeyaksuk tea extracts prepared with different drying and extract conditions

Hwang, Cho-Rong; Seo, Weon-Taek; Jung, Min-Jung; Shin, Jung-Hye

doi:10.11002/kjfp.2013.20.4.546

Korean Journal of Food Preservation

2013

DOI: 10.11002/kjfp.2013.20.4.546

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Antioxidant activity of the Sumaeyaksuk tea extracts prepared with different drying and extract conditions

Cho-Rong Hwang¹,

Weon-Taek Seo²,

Min-Jung Jung³

et al.

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Cited by 5 publications

References 15 publications

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Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

Shin¹,

Woo²,

Jo³

et al. 2017

Korean Journal of Food Preservation

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This study was conducted to increase the functionality of Korean traditional beverage, Sikhye. The Sikhye were prepared by supplementation up to 20% of Seomaeyaksuk extract (SE) and saccharification for five hours (h). During the saccharification, turbidity of SE-added Sikhye (SES) was the highest at two hours of saccharification and then lowered gradually. L vlaue of SES did not show significant difference feduring saccharification, and both a and b value of Sikhye were increased as saccharification time passed and SE addition ratio was increased. The pH before saccharification was not significantly different by SE addition ratio but it was increased to 5.68-5.73 at 5 h saccharification. Soluble solid, total sugar and reducing sugar contents were enhanced as saccharification time and SE addition ratio were increased. The total phenolic compounds contents and DPPH radical scavenging activity showed a similar trend by saccharification time and SE addition. In sensory test, the evaluations of 5% SES and control were not significant different, but 20% SES group showed significant lower evaluation than other groups because strong color and mugwort flavor. From all of these results, physicochemical characteristics and antioxidant activity of SES was improved by SE addition but sensory characteristics was lower. Acceptable addition ratio of SE in Sikhye is determined to be within 15%.

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Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

Shin¹,

Woo²,

Jo³

et al. 2017

Korean Journal of Food Preservation

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Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract

Shin¹,

Kang²,

Byun³

et al. 2017

Korean Journal of Food Preservation

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This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at 30℃ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

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Effect of Thickness and Drying Method on Properties of Dried Tangerine Tea

Han

Kim

Chun

2022

JKFN

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Antioxidant activity of the Sumaeyaksuk tea extracts prepared with different drying and extract conditions

Cited by 5 publications

References 15 publications

Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract

Effect of Thickness and Drying Method on Properties of Dried Tangerine Tea

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